Strawberry Crunch Cheesecake Chunks are a dreamy fusion of creamy cheesecake and sweet strawberry bliss — all in bite-sized form! Each chunk features a buttery graham cracker crust, a smooth vanilla cheesecake layer, and a vibrant strawberry crunch made with crushed golden Oreos and freeze-dried strawberries.
Topped with a drizzle of strawberry sauce and white chocolate, these mini desserts deliver the perfect harmony of rich, fruity, and crunchy in every bite.
Perfect for parties, picnics, or a casual sweet craving, they’re as stunning to look at as they are to eat. Easy to customize and serve, these cheesecake chunks are guaranteed to steal the spotlight on any dessert table.
Ingredients
For the Cheesecake Base
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Crunch
- 1 ½ cups crushed golden Oreos
- ½ cup freeze-dried strawberries (or 2 tbsp strawberry gelatin for color and flavor)
- 3 tablespoons melted butter
For the Strawberry Sauce
- 1 ½ cups fresh strawberries, diced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
For Decoration
- Melted white chocolate (for drizzling)
- Extra strawberry crunch (for topping)
Directions
1. Prepare the Cheesecake Base
Preheat oven to 325°F (163°C). Grease and line a 9×13-inch baking dish with parchment paper.
In a bowl, mix graham cracker crumbs with melted butter until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each addition, then stir in vanilla extract.
Pour the cheesecake batter over the cooled crust and smooth the top.
Bake for 40–45 minutes, or until the edges are set and the center has a slight jiggle.
Let cool completely, then refrigerate for at least 4 hours or overnight.
2. Make the Strawberry Crunch
In a bowl, combine crushed golden Oreos, freeze-dried strawberries, and melted butter.
Stir until the mixture is evenly coated and crumbly. Set aside to cool.
3. Prepare the Strawberry Sauce
In a small saucepan, combine strawberries, sugar, and lemon juice.
Cook over medium heat for 5–7 minutes, stirring often, until the strawberries soften and the sauce thickens.
Remove from heat and let cool completely before using.
4. Assemble the Cheesecake Chunks
Once the cheesecake is fully chilled, lift it from the pan and cut it into bite-sized chunks or bars.
Drizzle each piece with strawberry sauce, then sprinkle generously with strawberry crunch.
Finish with a drizzle of melted white chocolate for an elegant touch.
Serve cold and enjoy your creamy, crunchy, strawberry perfection! 🍓✨
Variations
• Tropical Twist:
Replace the strawberry sauce with a mango or pineapple compote. Add shredded coconut to the crunch mixture for extra flavor — perfect for summer gatherings.
• Chocolate Lover’s Dream:
Use chocolate graham crackers or Oreos for the crust and mix cocoa powder into the cheesecake batter.
Drizzle with dark or milk chocolate instead of white for a rich contrast.
• Lighter Version:
Swap regular cream cheese for reduced-fat cream cheese, use a sugar substitute, and replace butter with coconut oil in the crunch topping.
Sweeten the strawberry sauce with honey or agave for a healthier option that still tastes amazing.
Tips for Success
- Room Temperature Ingredients: Always use softened cream cheese, butter, and eggs for a smooth, lump-free batter.
- Avoid Overmixing: Mix gently once the eggs are added — too much air can cause cracks.
- Water Bath Option: Bake the cheesecake in a water bath for a creamy texture and crack-free top.
- Quality Matters: Use high-quality freeze-dried strawberries for the crunch and ripe, sweet strawberries for the sauce.
- Balance the Sweetness: Taste your strawberry sauce as it cooks — adjust sugar or lemon juice to suit your preference.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 5 days.
(Tip: For maximum crunch, add the topping just before serving.) - Freeze: Freeze cheesecake chunks (without toppings) for up to 2 months.
Wrap each piece in plastic wrap, then store in a freezer-safe container.
Thaw overnight in the refrigerator before adding toppings. - Make Ahead:
- Cheesecake base: up to 2 days ahead (refrigerated)
- Strawberry sauce: up to 1 week (refrigerated)
- Crunch topping: up to 3–4 days (room temperature)
Assemble just before serving for the freshest results!
Conclusion
Strawberry Crunch Cheesecake Chunks are the ultimate dessert mash-up — creamy, fruity, and beautifully textured.
Each bite is a symphony of buttery crust, rich cheesecake, and sweet strawberry crunch.
They’re fun, elegant, and easy to make — perfect for parties, picnics, or indulgent nights in.
Customize them with your favorite flavors, sauces, or chocolates, and you’ll have a dessert that’s as versatile as it is unforgettable.
Serve chilled, share generously, and watch them disappear — these little cheesecake bites never last long! 🍓💖
